Spatchcocked chicken and grilled green beans. Photos by Michael's iPhone.
Alton Brown’s voice was hoarse from three performances at Cleveland’s Fabulous Food Show Saturday and from shouting in conversation to fans in the noisy I-X center. But the white Burgundy and clams with foie gras at Greenhouse Tavern that night were going a long way in soothing the chords and the soul. “I always say, cooking isn’t hard,” he said. “Being organized is what’s hard.” I’d been planning to write on this very subject and was glad the conversation had turned this way over dinner. “Cooking is easy, cooking is relaxing,” he went on. “It’s the not-being-organized that’s so stressful for people.” If only more people would realize this! And then act on it! This first struck me when my friend Russ Parsons disagreed that it was easy to roast a chicken during the week, partly because he seemed to make going to the store to buy the chicken on the ...
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